A spoon filled with cobbler dessert, scooping from a white pie dish.
5 from 2 votes

Apple and Plum Cobbler

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 serves
Calories: 333kcal
Author: Marie Roffey
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Totally cosy and comforting, this Apple and Plum Cobbler is also quick to make. Soft,
sweet fruit topped with crunchy biscuit topping, it’s gorgeous topped with ice cream.






Course: Dessert, Sweets
Cuisine: American
Keyword: cobbler, plum cobbler

Ingredients

FOR THE FRUIT FILLING

  • 2 large granny smith apples, peeled, cored and diced
  • 1/4 cup caster sugar (or white granulated)
  • 1/2 teaspoon ground cardamon
  • 1 tablespoon water
  • 6 small plums, pitted and cut into 8ths
  • 2 teaspoons corn flour (cornstarch)

FOR THE SUGAR TOPPING

  • 3 teaspoons white granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom

FOR THE COBBLER TOPPING

  • 130 g (1 cup / 4.5oz) plain (all purp) flour
  • 1/4 cup caster sugar (or white granulated)
  • 1 teaspoon baking powder
  • 57 g (1/4 cup / 1/2 stick / 2oz) unsalted butter, cubed and chilled
  • 1/3 cup thickened (heavy) cream
  • 1 egg, lightly beaten

Instructions

FOR THE FRUIT FILLING

  • Preheat the oven to 180C / 350F / 160C and have a casserole or pie dish ready. * See notes
  • Combine apples, sugar, cardamom and water in small saucepan over low-medium heat. Cook, stirring for 7-8 minutes or until fruit is slightly softened.
  • In a pie dish, sprinkle the corn flour over the plums and mix to combine. Add the apple mixture and mix well.

FOR THE SUGAR TOPPING

  • In a small bowl, mix the sugar topping ingredients and set aside.

FOR THE COBBLER TOPPING

  • Add the flour, sugar and baking powder to the bowl of a food processor and blitz to mix.
  • Add the butter and process until there are only small pieces of butter left (about the size of a grain of barley). * See notes if you don't have a food processor.
  • Add the cream and process until it becomes the texture of wet, chunky sand. On a lightly floured surface, press the dough out to just under 1cm thick. Use a circle cookie cutter to cut shapes. *See notes
  • Drop the dough circles randomly over the fruit filling, layering a few here and there but leave some holes for the juices to bubble up.
  • Brush the tops of the dough with beaten egg, then scatter over the sugar topping.
  • Bake for around 45-50 minutes or until the top looks golden and crunchy.
  • Serve with cream, ice cream or creme anglais.

Notes

  1. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. The pie dish shown in these pictures is an 8 inch pie dish about 2 inches deep
  3. No food processor? You can cut the butter into the flour mixture by hand using just your fingertips, a knife or a pastry cutter.
  4. After rolling out the dough, you can use a 5cm / 2 inch fluted cookie cutter like I have or cut it into random shapes with a knife, or just use your fingers to drop random chunks over the top of your fruit filling.